The appam is a common breakfast food in Kerala. It is gluten free and you can pair it with a lot of curries, or have it with a sweetened coconut milk. This is a repeat recipe; I posted this along with the commonly served stew in an older post.
You do need to get an appam wok with a tight fitting lid to make this dish. I have not tried making it in a normal wok. With the appam wok, the non stick version is not my favourite. This is because the batter doesn't stick to the sides and tends to lump together in the middle spoiling the aesthetics.
Ideally, it should be like a spongy bun in the middle and a lacy edging around it.
Ingredients:
This recipe makes about 20-24 6 inch diameter appams.
Raw white rice ( from Indian store) – 2 cups – cleaned and soaked in water
Cooked rice – 1 cup – soaked in water
2 heaped table spoons desiccated coconut
1 tablespoon sugar
A pinch of salt
2 teaspoons dry yeast.
Oil to coat appam wok.
Grind the raw rice, soaked rice, desiccated coconut, sugar and salt in a blender till smooth. Mix in the yeast. Let it rest for a couple of hours to allow the yeast to activate the batter. This is the batter to make the appam and it has to be of similar consistency to pancake batter.
Once the batter is ready, use a well seasoned wok with a tight fitting lid to make the appams. Add a cup of batter, swill it around the wok to leave a coating on the sides and a puddle in the middle. Close the lid.
The batter in the middle rises up and forms a spongy bread in the middle with a crisp lacy edging. This is your appam bread. It is gluten free and one of the staple foods in Kerala.
Serve Appams hot with Stew for a true Kerala experience.
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